Sweet Potato, Black Bean and Corn Tostadas (How to Recipe)
Today in the Mother of Grom Vegan Kitchen I tackled the Sweet potato, black bean and corn tostadas from the Independent Food&Drink section. The recipe takes 40 minutes and will give mealtimes a real kick of Mexican goodness (¡Sabor Mexicana!)
Like many people the world over, I adore Mexican food and it tastes just as delicious in it's vegan formats.
Tostadas are corn tortillas that have been baked or fried until crispy and topped with edible goodies. Top tip - Tostada shells stay uber crispy if stored in an airtight bag and left at room temperature for up to 1 week. Don’t refrigerate them ;-)
- 1 red onion, peeled & finely diced
- 2 limes
- ½ tbsp light brown sugar
- 1 sweet potato, peeled & chopped into 2-3cm chunks
- 1 sweetcorn cob, kernels chopped off
- 250g cherry tomatoes, halved
- 1 chilli, deseeded & finely chopped
- 1 garlic clove, peeled & finely chopped
- 1 tsp ground cumin
- 1 tsp ground coriander
- ½ tsp paprika
- ½ tsp smoked paprika
- 1 tin black beans, drained & rinsed (keep the tin)
- 4 tortillas
- small bunch of coriander, chopped
- 2 tbsp tahini
- salad leaves to serve
- oil for roasting and frying
- salt and pepper
- Preheat your oven to 190˚C/Gas 5. Place half the onion in a bowl. Add the juice from 1 lime and the sugar. Add a little cold water if needed, so the onion is just covered. Set aside.
- Toss the sweet potato in a roasting tin in enough oil to coat. Season. Roast for 10 mins. Toss the sweetcorn and tomatoes with the sweet potato. Add chilli, to your taste for heat. Roast for 15 mins more.
- Heat 1 tbsp oil in a saucepan. Fry the remaining onion on a low heat for 8 mins, stirring now and then to stop it catching. Add a splash of water if it looks like it might. Stir the garlic and dried spices into the onion. Add the black beans. Refill the bean tin a third full of water; add that. Heat the beans for 4-5 mins, stirring often. Lightly mash. Season. If needed, heat them very gently, stirring often while you continue, to dry them out a little more.
- Lay 4 tortillas on a baking tray. Rub both sides of the tortillas with oil. Bake for approx. 5 mins, until crispy. Some will puff up. Stir half the coriander into the roasted veg. Mix the tahini with the juice from ½ a lime and enough cold water to make a pourable but thick dressing. Season to taste.
- Carefully dollop the bean mash over the tortillas. Top with roasted veg, tahini dressing, marinated onion, more chilli if you like, and remaining coriander. Serve with a garnish of salad leaves.